To grill the fish, just rub it with a little olive oil, sprinkle with salt and white pepper, and grill until the fish flakes (or is firm to the touch in the center). If you grill the fish without fussing with it, turning it only once, you will get some lovely grill marks and some crispy, browned edges. Make the salsa first and let the flavors blend for an hour before you grill the fish. Here are the specifics:
Grilled Fish with Fresh Blueberry Salsa
For the Fish:
4 fresh fish fillets, 4-6 ounces each
1-2 tablespoons olive oil, depending on the size of the fillets
salt and ground white pepper, to taste
6 ounces fresh blueberries, washed and halved
1 large jalapeno pepper, stemmed, seeded, and finely chopped
1/2 cup fresh cilantro, chopped
2 green onions, trimmed and chopped
2 tablespoons fresh lime juice
pinch of salt
Make the salsa by mixing the ingredients together in a small bowl and refrigerating for an hour before serving.
For the fish, rub the fillets with the oil and sprinkle with salt and white pepper to taste. Place on a grill that has been preheated to medium-high, and grill for 4-6 minutes per side, turning once, until the fish is cooked through. Serve immediately with some of the salsa spooned over each fillet. Serves four.
The fresh, sweet taste of the blueberries is offset by the heat of the peppers and the bright flavor of the cilantro. It makes an ordinary piece of grilled fish into something that will be the star of your summer meal.
Thanks for reading,